Author Topic: Pizzarium style with remilled semolina flour  (Read 6293 times)

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Offline jsaras

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Re: Pizzarium style with remilled semolina flour
« Reply #25 on: March 05, 2014, 04:38:00 PM »
You should be giving Bonci a lesson!
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Offline Johnny the Gent

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Re: Pizzarium style with remilled semolina flour
« Reply #26 on: March 06, 2014, 03:33:40 PM »
You should be giving Bonci a lesson!

Thanks for the compliment, but Bonci IS the man. Recenty he's shared some pics of pies made with his impasto nuovo "new dough" on FB and they look amazing. Will share formula once I get access!
Il miglior fabbro

Offline norma427

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Re: Pizzarium style with remilled semolina flour
« Reply #27 on: March 06, 2014, 04:08:31 PM »
You should be giving Bonci a lesson!

 ^^^

You are doing a fantastic job Johnny!  :chef:

Norma

Offline dmckean44

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Re: Pizzarium style with remilled semolina flour
« Reply #28 on: March 06, 2014, 04:56:00 PM »
I have never had anything like this style, I might have to make it just out of curiosity. Is the recipe for this the same as in the AP flour thread but with remilled semolina instead?

Offline Johnny the Gent

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Re: Pizzarium style with remilled semolina flour
« Reply #29 on: March 06, 2014, 07:00:00 PM »
^^^

You are doing a fantastic job Johnny!  :chef:

Norma

Thanks Norma! The pizza bug is alive and well, still playing around with different techniques/approaches.  ;)
Il miglior fabbro

Offline Johnny the Gent

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Re: Pizzarium style with remilled semolina flour
« Reply #30 on: March 06, 2014, 07:19:46 PM »
I have never had anything like this style, I might have to make it just out of curiosity. Is the recipe for this the same as in the AP flour thread but with remilled semolina instead?

It's essentially the same, yes, but over the last several months I've changed my approach to 100% semola rimacinata di grano duro doughs.  Initially, I intended to make bread with this type of flour, but used the same dough for pizza, as seen here: http://www.pizzamaking.com/forum/index.php?topic=24649.40

FWIW, I've had the best results using a 100% hydrated poolish/preferment, anywhere between 3 and 5 days.  The dough seems to benefit from this approach - having ample time to effectively hydrate and to develop flavor.
Il miglior fabbro